Instructions: 1 For the Dumplings: In a large bowl mix together the flour, suet, fresh parsley and thyme, and season with salt and pepper. Gradually add enough cold water to make a dough about 120ml/4fl oz, mixing together well with a fork.

2 Bring 1.2 litres/2 pints hot stock to the boil in a large saucepan.

Divide the mixture into 12 pieces, flour your hands and roll each into 2cm/ 3/4" balls. Place the dumplings in the hot stock and leave to simmer covered for 10 minutes.

3 For the Stew: Roughly chop the bacon and cut the chicken in half lengthways, and then into 4cm/1 1/2" cubes.

4 Combine the paprika, flour, salt and pepper in a bowl. Add the chicken and toss well, shaking off any excess. Heat the oil in a large casserole dish or saucepan and add the bacon.

5 Cook gently for a minute, add the chicken and cook for another minute until starting to brown.

6 Add the carrot, celery, leeks and seasoning and cook for a minute, stirring frequently until the vegetables are slightly tinged brown and beginning to soften. Pour over the chicken stock, cover and leave to simmer for a minute.

7 Stir in the mustard, peas, cream and season well to taste. Cover and simmer for about 3-4 minutes, until the vegetables are tender and the sauce is thickened.

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